snickerdoodle love

Snickerdoodles…. a childhood favorite. A cookie with enough sentiment to bring you right back to after school cookies and milk at your best friend’s house.  A little crispy on the outside, perfectly fluffy on the inside, and now officially, thanks to this recipe, the most PERFECT cookie ever. Let me repeat that… these are PERFECT. And it’s by no fault of my own.

I have to admit that these are another Rusty creation. My sweet tooth laden husband has an adorable love for snickerdoodles, and earlier this month, he made a whole batch for my birthday using Otto’s Cassava Flour and Organic Gemini tigernut flour. I kid you not, these are the single best cookies I have EVER had. They’re so good that we’ve made them three times since the first batch and can’t think of a thing to make them better, despite the fact that improvement was my excuse for making them three times in 2 weeks. So while I apologize for the time it took to bring these to you, I am actually not that sorry because…. well, make them and see. And remember, a treat is a treat, so try not to make these every week. It will be hard (as it has been for us), but save these babies for a special occasion, a rainy day or perhaps to share with Kris Kringle (too early?).

Cheers, and as always, Live Rad, my friends!

Grain-Free Snickerdoodles (GF, NF)

  • Servings: 24
  • Difficulty: easy
  • Print


for the dough:

for the coating:
  • 1/4 cup coconut sugar
  • 1 1/2 TB ground cinnamon


  • combine flour, cream of tartar (or baking powder), baking soda and the salt and set aside
  • in a large bowl, beat the butter, sugar and vanilla together until light and fluffy (3 to 4 minutes)
  • reduce speed to low and add the eggs one at a time, beating well after each egg
  • scrape the mixture from sides and bottom of the bowl and then add the flour mixture in three separate additions, mixing just until incorporated
  • cover and chill dough 20-30 minutes (no longer or the dough will get too stiff)
  • once you’re ready to bake, preheat oven to 400F
  • now make your coating by combining sugar and cinnamon together in a small bowl
  • shape dough into the size of ping pong balls and roll in the cinnamon-sugar mixture
  • place 2 inches apart on baking sheets
  • bake the cookies for 8 to 10 minutes, until they’ve puffed a little and are light golden*
  • cool on baking sheets for 5 minutes then move to a cooling rack to cool completely (they’ll fall a little as they cool)
  • ENJOY! I can’t express to you how good these are, so you’ll just have to see for yourself. Yum

*Rusty prefers them cooked 10 or 11 minutes to be a little crispier for milk dunking, while I like the 8 minute mark for chewy goodness. The choice is yours!

Never tried tigernut flour? Well, stay tuned! I’ll be giving away some awesome Organic Gemini goodies this coming month. It’ll be one of my best giveaways yet!

By | 2016-03-21T15:38:40-08:00 October 28th, 2015|A Little Sweet Tooth, Health, Recipes|3 Comments


  1. Rachel October 29, 2015 at 1:26 pm - Reply

    yum yum yum, I can’t wait to try these! Although I’ll have to get some cassava and tigernut flour…I’ve never baked with either of those!

    • Laura Bruner October 29, 2015 at 3:48 pm - Reply

      Thank you, Rachel! 🙂 You can sub almond flour for the tigernut flour, if you want to try before you get some, but the cassava flour is a game changer. Love that stuff! The kind I used isn’t on Amazon anymore, but there is another brand that seems awesome ->

      Let me know what you think! We can’t stop making these…. haha

  2. […] a package of tigernut goodness arrived on my door with tigernut flour (see how I put that to use HERE), tigernut oil, and sliced tigernuts, I couldn’t wait to get to work. One thing that I have […]

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.